Leek and Mushroom Galette | Cravings Journal

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

Combine all-purpose flour, salt, and cold butter cut into cubes in a mixing bowl.

Pinch the butter into the dry ingredients until the mixture resembles a sandy texture.

Add chopped rosemary, water, and an egg to the mixture and mix until just combined, avoiding over-kneading.

Cover the dough and refrigerate for at least 30 minutes.

In a skillet, heat butter and olive oil over medium heat and sauté the leeks until soft and golden.

In the same skillet, over high heat, add more butter and olive oil to cook the mushrooms until golden, being careful not to overcrowd the pan.

Remove the mushrooms from the skillet and mix them with the sautéed leeks and parmesan cheese, tasting to adjust seasoning with salt and pepper.

Roll out the chilled dough on a lightly floured surface until it's about 2 millimeters thick.

Transfer the rolled dough to a baking tray lined with parchment paper.

Spread ricotta cheese over the center of the dough, then add the leek and mushroom mixture on top.

Fold the edges of the dough over the filling to form the galette.

Brush the edges of the galette with a mixture of egg and water for a glossy finish.

Bake the galette in a preheated oven at 350°F (180°C) for about 40 minutes, or until the edges are golden.

Cooking Techniques

Equipment Needed

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Dietary

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